Cheppankizhangu fry or cheppankizhangu varuval is very tasty and simple to make side dish for main South Indian lunch menu. Goes very well with sambar, rasam and moor kulambhu(buttermilk curry)This dish is hubby fav and I make it quite often. There are many methods and this one is deep fried in oil and taste like potato chips so even kids will love it.
While making this dish you have to be very careful with oil burst, being safe in kitchen is very important and always stay little distant from gas stove while you are deep frying anything. Sometimes due to the moist present in veggie they tend to burst or even if your hands have little water and some drops falling in to oil pan can cause oil burst and its not good. So be careful with deep fried cooking.
- Prep Time : 5 minutes
- Cook Time : 7 minutes
- Yield : 1 cup
1. Boil cheppankizhangu or arbi in pressure cooker for one whistle for exactly 6-7 mins. For 5 cheppankizhangu requires 2 cups of water to boil. Let it cook. Remove them from cooker.
2. Peel the skin and keep it seperate for 2 mins. Then slice them like finger chips and deep fry them in oil till golden brown. Filter the oil placing them in a tissue paper. Let the oil gets observed.
3. Now mix salt and chilly powder and mix them all well. Quick and tasty cheppankizhangu fry is ready to serve.